You can now make the hot and crispy home made chips, fries, fried chicken, onion rings and even cook a Thanksgiving turkey with deep fryers. This is an electrical kitchen appliance that provides relatively safe way t submerge items of food on hot oil without being burned. It often comes with features such as timers with audible alarms, automatic devices to raise and lower the basket into the oil, measures to prevent the food crumbs from becoming over cooked, ventilation systems to reduce frying odors, oil filters to extend the usable life of the oil and mechanical/electrical temperature controls.
Electric restaurant fryers are used in counter top models because of their mobility. Their heating elements are immersed in the oil, thus losing a little heat than gas fryers. Gas fryers heat up more quickly with the use of either natural gas or propane making it popular in floor model fryers. Commercial fryers are available in mild steel or stainless steel which is an element that is less likely to corrode. These fryers with infrared heating or convection heating are efficient but most often expensive.
What are the risks in using deep fryers?
A. Fire risks
Deep fryers are known for being a dangerous fire risk and are major causes of fires. In 1991, one huge fire in a food processing factory killed 25 people. If there is no enough oil used or the fryer is switched on while it is empty, it may result to overheating. The sides of the cooking pot, lid and pot handles get dangerously hot, posing some burn hazards.
B. Health Risks
Improperly maintained deep fryers and frying oils can result in frying oils becoming degraded which can cause serious food safety hazards:
Deep fried foods may not be properly cooked
The level of fats in foods increases
Degraded frying oil can contain increased levels of oxidized lipids and acrylomides
How to avert these risks from happening?
A. Fire risks
Some companies came up producing special extinguishers for putting out fire caused by deep fryers because oil fires are difficult to extinguish, and poring water over hot oil can cause explosions. A reset button is included on most deep fryers to reset the safety device once it has cooled down.
Never use deep fryers on wooden decks or in garages.
Don’t leave deep fryers unattended.
Use well insulated potholders when touching pot or lid handles.
Keep an all purpose fire extinguisher nearby. Never use water to extinguish a grease fire.
Don’t allow children or pes near the fryer when in use and even after using. The oil inside remains dangerously hot
B. Health Risks
1. Selection of Cooking Oil
Use frying oils that can withstand deep frying temperatures, and have sufficient oxidative stability for frying.
This type of oil which are not flavoured.
They contain low amounts of free fatty acids.
2. Maintaining deep fryers and frying oils
Frying oil should not reach above 180ºC (355ºF).
Measure the level of degradation with a commercial test kit or hand measuring device.
Frequently skim and remove food particles and crumbs.
If the deep fryer is washed with a soap, it should be diluted with a vinegar solution to neutralize any reaming soap.
Lower to 120ºC (250ºF) temperature, turn off the fryer and cover with a metal lid when not in use.
Top up oil only to keep it at a constant level.
Do not salt or season fried food over the deep fryer
Use separate deep fryers for potatoes form those used for meats, chicken and fish.
3. Discarding used frying oil
When the Total Polar Materials (Polar Content) is greater than 24 , change the frying oil.
Change the oil if the food has an unusual colour or taste. Or when it smokes and starts foaming.
Use steel or other container that can withstand high temperatures.
Always follow the manufacturer’s instructions to create delicious results safely, to use deep fryers in making luscious easy home made donuts, bufallo chicken tenders, tortilla bowls, potato chips, country fried steak, deep fried candy bars and bacon wrapped hot dogs.
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